{"id":14571,"date":"2017-11-15T22:59:52","date_gmt":"2017-11-15T22:59:52","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14571"},"modified":"2017-11-15T22:59:52","modified_gmt":"2017-11-15T22:59:52","slug":"duck-breast-rosemary-mizuma-treviso-thyme-balsamic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14571","title":{"rendered":"duck breast, rosemary; mizuma; treviso, thyme, balsamic"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14574\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/11\/duck_mizuma_treviso.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>For some time I&#8217;ve been telling myself that I should devise a way to indicate, at least for my own information, those meals that worked out particularly well, meals, or plates in some cases, that were absolutely scrumptious. I&#8217;m going to try something out for the first time with this post:\u00a0I&#8217;ll use a\u00a0red asterisk above the first line of text for those special cases. This meal deserved it, perhaps even more for\u00a0my having begun it with no\u00a0special expectations. There wasn&#8217;t anything really new in the ingredients or the processes, and yet each of the 3 elements in the main course was absolutely delicious, and\u00a0each was a perfect compliment to the other 2. The cheese and the fruit were equally excellent, although I had nothing to do with making either, and the wine was absolutely extraordinary!<\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">* <span style=\"color: #000000;\">one small (12-ounce) duck breast from Hudson Valley Duck Farm,\u00a0the\u00a0fatty side scored in tight cross hatching with\u00a0a very sharp knife, the entire breast then sprinkled top and bottom with a mixture of sea salt, freshly-ground black pepper,\u00a0and a little turbinado sugar, left standing for almost an hour, then seared\/pan-fried inside a small oval enameled cast iron pan over medium heat,\u00a0the fatty side down first, for a total of 9 minutes or so, turning once, draining the oil\u00a0after the first few minutes\u00a0[to be strained and used in cooking later, if desired], removed when medium rare, cutting it into 2\u00a0portions to confirm that the center was of the right doneness (and, as usual it was still undercooked, so the 2 halves were briefly returned to the pan), then left to sit for a couple minutes before being finished with a drizzle of juice from an organic lemon from Whole Foods Market, a little chopped rosemary from\u00a0S. &amp; S.O.\u00a0Farm, and a drizzle of olive oil\u00a0[NOTE:\u00a0the tenderloin\u00a0had\u00a0been removed from the breast before it was marinated, but seasoned\u00a0like the rest of it,\u00a0then fried very briefly near the end of the time\u00a0the larger section was cooking]<\/span><\/span><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14575\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/11\/mizuma.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">*<\/span> a handful of fresh mizuma from Alewife Farm scattered on the plate and dressed with olive oil , sea salt, and freshly-ground black pepper<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14576\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/11\/treviso_Tamarack.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">*<\/span> one\u00a0medium\u00a0head of\u00a0<a href=\"http:\/\/www.specialtyproduce.com\/produce\/Treviso_5021.php\">Treviso radicchio<\/a>\u00a0from Tamarack Hollow Farm, washed, the\u00a0liquid drained\u00a0and wiped off, cut lengthwise into four sections, arranged one cut side up on a medium Pampered Chef unglazed ceramic oven pan (after securing the leaves with toothpicks), covered with\u00a0lots of thyme branches from S. &amp; S.O. Farm, seasoned generously with sea salt and freshly-ground\u00a0black pepper, drizzled with 2 tablespoons of olive oil, baked in a pre-heated 400\u00ba oven for 10 minutes or so, turned to the other cut side and returned to the oven for\u00a0around 8 minutes, then\u00a0turned uncut side up and baked for about 2 minutes more, arranged on the plates,\u00a0drizzled with a very small amount of balsamic vinegar<\/li>\n<\/ul>\n<p>There was a small cheese course..<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14589\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/11\/Bigelo_toasts.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">*<\/span> \u2018Bigelow\u2019, a goat cheese from Ardith Mae, very thin toasts from a loaf of\u00a0&#8216;8 Grain 3 Seed&#8217; bread from\u00a0Rock Hill Bakery, and a few chopped leaves of rosemary from S. &amp; S.O. Farm<\/li>\n<\/ul>\n<p>..and fruit.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14591\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/11\/Niagara_grapes.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">*<\/span> Niagara grapes [vitis labrusca &#8216;Niagara&#8217;] from Troncillito Farms<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">*<\/span> the wine Throughout was a California (Napa Valley) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/camille-benitah-cabernet-sauvignon-napa-valley-2015\">Camille Benitah Cabernet Sauvignon Napa Valley 2015<\/a>, from\u00a0<a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines\u00a0<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=40718\">Carl Nielsen&#8217;s 1901-1902 Symphony No. 2,\u00a0Myung-Whun Chung, conducting the\u00a0Gothenburg Symphony Orchestra<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>For some time I&#8217;ve been telling myself that I should devise a way to indicate, at least for my own information, those meals that worked out particularly well, meals, or plates in some cases, that were absolutely scrumptious. I&#8217;m going to try something out for the first time with this post:\u00a0I&#8217;ll use a\u00a0red asterisk above &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-14571","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14571","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14571"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14571\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14571"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}